Prep 20 mins
Cook 15 mins
These are wonderful! They're really healthy because they're packed with fiber and they've got protein. PLUS, you get chocolate and who doesn't like chocolate? These cookies are really good for making ice cream sandwiches as well. Once they cool, add slightly thawed ice cream to one cookie, top it off with another cookie, and place in the freezer until you're ready to enjoy!
- 1⁄4 cup butter
- 1⁄2 cup natural-style peanut butter (Adam's)
- 1⁄2 cup sugar
- 1⁄2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 cups slow cooking oats
- 1⁄2 cup chocolate chips
- Pre-heat the oven to 350.
- Cream butter, peanut butter, and sugars together.
- Add eggs and vanilla extract. Beat well.
- Add flour, baking soda, and salt. Mix well.
- Stir in oatmeal.
- Stir in chocolate chips.
- Spray baking sheets with vegetable oil.
- Spoon 1-inch spoonfuls of dough about 2-inches apart on to prepared baking sheets.
- Bake for 15 minutes, or until the cookies turn golden brown. (They won't feel done, but when left on the counter for a few minutes, they will harden.).
- Remove cookies from baking sheets and place on a wire rack or paper towels.
- Let cool.
- Enjoi :).
We do love these kinds of cookies, & although we did have a few for ourselves, most of 'em were combined into packets of two to include in our bowl of hallowe'en treats! Great tasting cookies, but then, that comes from a chocoholic who loves PB! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]